Deviled Salmon Cakes Reviews

Leave a Review

Reviews

users rating4/4

I love this recipe- it is a favorite! I make these with panko breadcrumbs and omit butter and oil. I simply spray a sheet pan with non-stick spray and bake at 350 for about 15-20 per side. They are so delicious and much healthier without the added fat. my 8 year old daughter's favorite!!!!

I made this recipe to use up canned salmon I had sitting around, so my expectations for it were not too high. I was very pleasantly surprised by how good it was. I followed the recipe exactly and would again. My only changes would be to cook the onion and pulse the corn in a food processor (so that the cakes hold together better).

This was so tasty! Used left over salmon and made half a recipe of this. Made it with half cracker crumbs and half panko, half nonfat yogurt for half of mayo, and diced red pepper instead of corn. I sauteed my onion, don't like it to underdone in a recipe and I didn't think it would cook sufficiently the way the recipe is written. These were just delicious, worthy of making again. The yogurt sauce was very good, too.

Canned salmon...Parade Magazine...never imagined that this combination would result in one of my favorite recipes. I used to make salmon cakes with fresh salmon and a more complicated recipe, but these are better. Only change I make is to use panko breadcrumbs in place of the saltines.

This recipe was sooo delicious. I made it with canned salmon and won't do that again because I spent more time picking the bones and skin off of the fish than all the rest of the time it took to prepare. I substituted a little cayenne pepper for the Tabasco sauce and didn't even make the yogurt sauce. Next time I see salmon on sale I will buy extra just to have leftovers for this.

I have been making this recipe for years. These are the only salmon cakes my mom likes and the only one I've tried, so I'm content in this being my go to recipe every time I make them. Tender, flavorful, not complicated with exclusive ingredients... We just love them!

These are great! Used green onion and
green pepper instead of corn and
celery. Was careful when mixing in the
mayo mixture that the salmon wasn't
getting too mushy. Used half
saltines/half panko. Thanks to the user
that recommended a Chipotle Lime Mayo to
go with the cakes. The spicy mayo was
perfect with them and added just the
right amount of kick. I just mixed mayo
with a minced canned chipotle pepper in
adobo sauce, added some lime zest and
lime juice and salt and pepper. We
really liked these salmon cakes!! Would
make a great appetizer in addition to a
meal.

Wow. Was hankering for an old recipe for salmon cakes like my mom made when we were growing up. These
aint yo momma's cakes! I did use 1/2 panko to saltine ratio. Now, thanks to a Sr moment, I made the mayo sauce and totally forgot to put it in the salmon mixture! But, I did put the salmon mix in the frig for a while before forming the patties and they held together beautifully as the panko had absorbed the egg. The mayo mix was awesome as a sauce on top! Didnt even bother with the yogurt sauce. Delicious!!! Will make these again.